– 50g macadamia nuts
– half pinch thyme
– half pinch oregano
– 1 tbsp lemon juice
– 1 zucchini
– ⅓ cucumber
– 1 to 2 handfuls Micro Red Cabbage
Soak the macadamia nuts for about 2 hours. Drain, place in a blender and add just enough water to cover before blending until smooth. Wrap in a cheese cloth, place in a sieve or colander and put a weighted plate on top of it to drain the excess liquid – this takes about 2 hours.
Place the drained macadamia cheese in a bowl and mix in the herbs and the lemon juice. Set aside.
Clean the cucumber and cut into sticks – make them as long as the width of the zucchini strips you’ll prepare.
Clean the zucchini and slice it length-wise into thin strips, best done with a mandolin slicer. Place the strips in a glass bowl, add a pinch of salt and some lemon juice and toss with your hands to saturate everything. Let sit for about 10 minutes to marinate the zucchini and make the strips soft enough to roll. Wash them off with water before continuing to remove the salt and the lemon juice.
Place one zucchini strip on a clean surface and put the macadamia spread over one half of it. Place a layer of Micro Red Cabbage on the first third of the strip and add one cucumber stick. Carefully roll together and set upright on a plate. Repeat until you run out of ingredients.
Garnish the plate with a few leaves of Micro Red Cabbage before serving.